From: The Thorough Good Cook
Poultry: 14. Fowl a la Mongols
This is another cold fowl
of desserte. Take off the breast
. You must have ready either a mince
or a salpicon pretty thick, which is to be introduced, cold, into the body
of the fowl. Beat the yolks
of two eggs with a little fresh melted butter
; then cover the breast of the fowl only With crumbs
, basted with clarified butter
; next give it a color with the salamander
, but you must be careful to see that it does not get brown
too soon; now baste it with a little butter
again; take the red-hot shovel
to give the fowl a good brown colour on all sides; serve a brown sauce
under it if you have applied a salpicon, and a smooth sauce
if you have used a mince. It may also be called a "poularde en surprise."
The mince or the salpicon may be made with the same sauce. Salpicon is a composition of different ingredients, and mince (emince) is all of one sort:
Salpicon: Cut into small dice some mushrooms
, and fillets of fowl; the truffles and mushrooms must be ready done, as well as the tongue and fowl; put all this into a very reduced Béchamel
, and when cold use as directed.
Emince is only the fleshy part of either fowl or game minced and put into some well-seasoned Béchamel. When you have a short allowance
you are obliged to mince, as this requires no shape. Salpicon is in general brown; minced fowl always white.